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Creamy beetroot curry

Creamy beetroot curry

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A star rating of 3.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try an original approach to serving thickly sliced beetroot by combining with madras spices, mustard seeds and green chilli

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal271
fat13g
saturates1g
carbs29g
sugars26g
fibre7g
protein11g
low insalt1g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

  • STEP 2

    Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

  • STEP 3

    Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Goes well with

Recipe from Good Food magazine, November 2012

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A star rating of 3.9 out of 5.9 ratings
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